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Review Article|01 Jul 2019|OPEN
The genetic basis of grape and wine aroma
Jerry Lin1 , Mélanie Massonnet1 and Dario Cantu,1 ,
1Department of Viticulture and Enology, University of California Davis, One Shields Ave, Davis, CA 95616, USA
*Corresponding author. E-mail: dacantu@ucdavis.edu

Horticulture Research 6,
Article number: 81 (2019)
doi: https://doi.org/10.1038/s41438-019-0163-1
Views: 1012

Received: 28 Feb 2019
Revised: 12 May 2019
Accepted: 14 May 2019
Published online: 01 Jul 2019

Abstract

The grape is one of the oldest and most important horticultural crops. Grape and wine aroma has long been of cultural and scientific interest. The diverse compound classes comprising aroma result from multiple biosynthetic pathways. Only fairly recently have researchers begun to elucidate the genetic mechanisms behind the biosynthesis and metabolism of grape volatile compounds. This review summarizes current findings regarding the genetic bases of grape and wine aroma with an aim towards highlighting areas in need of further study. From the literature, we compiled a list of functionally characterized genes involved in berry aroma biosynthesis and present them with their corresponding annotation in the grape reference genome.